Crock Pot Turkey and Gravy

This Crock Pot Turkey and Gravy recipe added yet another reason why I love crock pot cooking. It was a simple, no-fuss way to cook turkey, and saved room in the oven for everything else. 🙂

The turkey breast slow cooks in a vegetable medley that results in a tender turkey and totally flavorful gravy. It was such a huge hit! I first tried this recipe last Thanksgiving. There we’re only 7 of us, so we didn’t need a big whole turkey. The breast of the turkey is the meat we favor anyway, we’re not really dark meat fans, so this was just perfect for us.

This recipe is one I will keep on-hand forever. I love that it’s easy enough for Sunday dinners! It is absolutely delicious.

Stir in flour and cook 2 minutes or until flour is golden and coated over the veggies. Slowly whisk in the broth and water. Add thyme and bay leaves.

Pour this mixture into your large ( 7 to 8 quart) crock pot.

Season the turkey breast with salt and pepper. (Being careful not to over-salt. Use more pepper than salt) Place the turkey in the crock pot, breast side down.

Cover and cook on low heat for 5 to 7 hours. Or on high heat 5 to 6 hours. (The internal temperature of the turkey breast should be 165 degrees.)

Carefully transfer the turkey breast to a 9x13 inch baking pan. Tent with foil and let rest while you prepare the gravy.

Strain liquid in the crock pot into a medium saucepan. Let it sit for 5 minutes, then skim any fat from the top surface. Bring gravy to a simmer and cook 15 minutes, stirring often, until slightly thickened. It won't get extremely thick (this is more of a thinner gravy). You can add a slurry of cornstarch and water (1 Tablespoon cornstarch mixed with 1 1/2 Tablespoons water) to thicken it more if you'd like. Season gravy with salt and pepper, if needed.